Chef Chai Chaowasaree's double anniversary party - Hawaii News Now - KGMB and KHNL

Chef Chai Chaowasaree's double anniversary party

This year Chef Chai Chaowasaree has not one but two special milestones. It's the 10th anniversary of Chai's Island Bistro and the 20th anniversary of Singha Thai. To celebrate, he's throwing a huge party.


Chef Chai Chaowasaree
Aloha Tower Marketplace
Friday, November 20, 6-9pm


Guest chefs and entertainers will celebrate Chai's Island Bistro's 10th anniversary and Singha Thai Cuisine's 20th year, Friday, Nov. 20, from 6 to 9 p.m. at the base of the tower. The party continues when Glam Photography Russell Tanoue plays host to a party at Chai's, from 9 p.m.-2 a.m.

The evening will feature top chefs from Hawaii's leading restaurants, including Chef Mavro's Chef Kevin Chong, The Beach House's Chef Rodney Uyehara, 3660 on the Rise's Chef Russell Siu, d.k Steakhouse's and Sansei's Chef DK Kodama, Vino's Chef Keith Endo, Hiroshi Eurasian Tapas' Chef Hiroshi Fukui, Le Bistro's Chef Alan Takasaki, Tango's Chef Goran Streng, The Poke Stop's Chef Elmer Guzman, Michel's Restaurant's Chef Hardy Kintscher, Ola Restaurant's Chef Fres DeAngelo, and More.

Wine and sake tasting stations will be provided by World Sake Imports, Southern Wine and Spirits, and Chambers & Chambers.

The A-list of award-winning entertainers will include Olomana's Jerry Santos, Sista Robi, Brothers Cazimero and the kane of Hula Halua Nakamalei.

Reserved VIP seating with waiter service cost $1,500 per table of ten (or $150 per person). Reserved seating without service is priced at $1100 per table, and grazing is $90. All prices include tax and tip. Tickets are available by calling Chai's Island Bistro at 585-0011; or log onto www.ChaisislandBistro.com after October 15, 2009.

Menu

  • 3660 On the Rise, Chef Russell Siu
    Pan Seared Wild Salmon with Pickled Maui Onion, Yuzu Butter Sauce
  • Beach House at the Moana, Chef Rodney Uyehara
    Diver Scallop Sandwich with Nalo Greens and Citrus Butter
  • Chef Mavro, Chef Kevin Chong
    Dayboat Catch Ceviche with manchego croquette, raïto sauce
  • dk Steak House, Chef Jason Miyasaki
    Filet of Beef tenderloin & Crab Oscars with Béarnaise Sauce
  • Hiroshi Eurasian Tapas, Chef Hiroshi Fukui
    Steamed Kurobuta Belly
    Torched brie cheese, ginger, shiso & "Adobo" glaze
  • Le Bistro, Chef Alan Takasaki
    Red Wine Short Ribs with Polenta
  • Michel's, Chef Hardy Kintscher
    Cornbread crusted Big Island Goat Cheese on Hirabara Greens with crisp Muscovy Duck Prosciutto bits, red beets, poached red wine pear and a light Orange Cranberry vinaigrette
  • OLA, Chef Fred DeAngelo
    Seared Lemongrass Shrimp Lollipop with Luau Cream
  • Poke' Stop, Chef Elmar Guzman
    Hot Peanut oil Splashed Ahi Sashimi with Chiso Inamona Pesto
    Calamansi Juice and Ginger Scallion Blackbean Chili Oil
  • Sansei Seafood Restaurant & Sushi Bar, Chef Rod Dizor
    Asian Rock Shrimp Dynamite with Nalo Greens
  • Tango Contemporary Café, Chef Goran Streng
    Duck Confit on Risotto Cake, Foie Gras Demi Glace
    Asian Slaw with Citrus Dressing
  • Vino's, Chef Keith Endo
    Grilled Fresh Local Tako with Barolo Red Wine Risotto
    Nalo Baby Arugula Salad, Sicilian Olive Oil
  • Singha Thai Cuisine, Chef Joy Saetung
    Lemongrass & Curry Crusted Breast of Chicken with Thai Peanut Sauce and Cucumber Salad
  • Chai's Island Bistro,Chef Eldon Ricardo
    Mongolian Style Lamb Chops with Merlot Demiglace
    Mashed Potato & Stir-fried Sugar Snap Peas
  • Chai's Island Bistro,Chef Mark Lopez
    Baby Abalone with Mesclun Greens and Tangerine Vinaigrette
    Poached pear, Teardrop Tomato and Candied Walnut@

Buffet Station

  • Alaskan King Crab Cakes with Roasted Garlic Aioli
  • Thai Curry Puffs with Fresh Tomato Mango Salsa
  • Vegetarian Spring Rolls with Pineapple Plum Sauce
  • Roasted Butternut Squash and Lobster Bisque Shooter
  • Fresh Oyster On Ice with Spicy Garlic Mignonette
  • Jumbo Shrimp and Crab Claws Cocktails with Pineapple Cocktail Sauce
  • Fresh Salmon Roulade Stuffed with Crab Mousse on a Seedless English Cucumber

Singha Beer

Wine Stations

  • Chardonnay, A by Acacia
  • Chardonnay, Sonoma Junction
  • Riesling, Sageland
  • Pinot Grigio, Stellina di Notte
  • Sauvignon Blanc, Casa Lapostolle
  • Sauvignon Blanc, Sacred Hills
  • Pinot Noir, Echelon
  • Merlot, Dynamite
  • Merlot, Sonoma Junction
  • Meritage, Sterling Vintner's Collection
  • Shiraz, Green Point
  • Malbec, Terrazas de Los Andes
  • Zinfandel, Rosenblum Cuvee XXX
  • Cabernet, Sonoma Junction
  • Cabernet, Casa Lapostolle Classics
  • Sparkling, Chandon Rose n/v

Sake Station

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